Sourdough Cheese Bread

This Sourdough Cheese Bread is a comforting fusion of tangy fermented dough, sharp cheddar, and smoky bacon. The sourdough starter provides a distinctive depth of flavor, while the melted cheese and crispy bacon add rich, savory notes in every bite. The texture is soft and pillowy on the inside with a golden, slightly crisp crust. Its perfect for breakfast gatherings, holiday brunches, or as a hearty side dish for soups and stews. Simple to prepare with pantry staples, this recipe yields two beautiful loaves that are best enjoyed warm from the oven.

Cooking Method: Baking, Frying

Cuisine: Global

Courses: Baked Goods

Difficulty: Advanced

Servings: 2

Calories: 1179.6

Description

This Sourdough Cheese Bread is a comforting fusion of tangy fermented dough, sharp cheddar, and smoky bacon. The sourdough starter provides a distinctive depth of flavor, while the melted cheese and crispy bacon add rich, savory notes in every bite. The texture is soft and pillowy on the inside with a golden, slightly crisp crust. Its perfect for breakfast gatherings, holiday brunches, or as a hearty side dish for soups and stews. Simple to prepare with pantry staples, this recipe yields two beautiful loaves that are best enjoyed warm from the oven.

Ingredients

6 sl Bacon
1 whole Egg, slightly beaten
1 1/2 cup Sourdough starter
3 tbsp Melted butter
1 1/4 cup Lukewarm milk
2 cup Grated sharp cheddar cheese
1/2 cup Sugar
1/4 tsp Baking soda
2 tsp Salt
3 to 4 cup All-purpose flour

Directions

1
Preheat oven to 375F (190C).
2
Fry bacon in a skillet over medium heat until crisp. Remove from heat, drain on paper towels, and crumble. Set aside.
3
In a large bowl, combine sourdough starter, lukewarm milk, sugar, and salt. Beat well to combine.
4
Stir in the slightly beaten egg, melted butter, and grated cheddar cheese.
5
In a separate bowl, mix the baking soda with 3 cups of the flour.
6
Gradually add the flour mixture to the wet ingredients, stirring after each addition. Reserve the remaining 1 cup of flour for kneading.
7
Turn the dough out onto a lightly floured surface. Knead in reserved flour as needed until the dough is smooth, elastic, and slightly tacky but not sticky.
8
Fold the crumbled bacon into the dough during the final stage of kneading.
9
Divide the dough in half. Shape each portion into a loaf and place into two greased 9x5-inch loaf pans.
10
Brush the tops of the loaves with remaining melted butter.
11
Cover the pans with a clean cloth and let rise in a warm, draft-free place for about 2 hours, or until doubled in size.
12
Bake for 30 minutes, or until the tops are golden brown and the bottoms sound hollow when tapped.
13
If the tops begin to brown too quickly, loosely cover with aluminum foil.
14
Cool in pans for 10 minutes before transferring to wire racks to cool completely.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 1179.6kcal

% Daily Value *
Total Fat 65.2g101%
Saturated Fat 21.7g109%
Cholesterol 70.5mg24%
Sodium 1286.7mg54%
Total Carbohydrate 77.2g26%
Dietary Fiber 1.8g8%
Sugars 36.3g
Protein 66.2g133%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Slice before freezing for easy individual servings.

Try adding chopped jalapeos for a spicy kick, or substitute half the cheddar with mozzarella for a milder flavor. You can also omit the bacon for a vegetarian version.

Ensure your sourdough starter is active and bubbly for the best rise. If the dough feels too sticky, add flour one tablespoon at a time. If it feels too dry, add a teaspoon of milk.

Keywords: sourdough, cheese bread, bacon, cheddar, homemade bread, breakfast bread, yeast bread, kneading, rising, loaf, comfort food, brunch, starter, savory bread, oven baked, flour, milk, egg, butter, crispy

Read it online: https://www.chefs-mate.com/recipe/sourdough-cheese-bread/